Crab Cakes with Habanero Slaw, photo by Sonia Mendez GarciaPhoto by Sonia Mendez Garcia

Crab Cakes with Habanero Slaw

Cuisine: Mexican
Prep Time: 1 hour
Servings: 8 small cakes or 6 medium ones
The fiery flavors of habanero slaw and chipotle mayonnaise are the perfect complement to these crab cakes.

I researched a couple of crab cake recipes, then added my own touch of flavors! I am in love!!! LOL!

Ingredients

  • For Crab Cakes:
  • 1 1/2 pounds crab meat
  • 16 saltines crackers crushed
  • 1 tablespoon light mayonnaise
  • 1 tablespoon Dijon mustard
  • 3 tablespoons green onion finely chopped (green part only)
  • 1 small jalapeño pepper finely diced
  • Zest of 1 lemon
  • 1 teaspoon Tajin seasoning (chile limon powder)
  • 2 tablespoons canola oil
  • 1 egg
  • Salt and fresh ground pepper to taste
  • olive oil for frying
  • For Slaw with Habanero Pepper:
  • 4 cups green cabbage finely shredded
  • 1/2 cup carrots shredded
  • 1/4 cup radishes cut into matchsticks
  • 1/4 cup green onions finely chopped
  • 1 habanero pepper finely minced (remove seeds)
  • 1/3 cup rice wine vinegar
  • Juice of 1 key lime
  • 1 teaspoon Tajin seasoning (chile limon powder)
  • 1 teaspoon sugar
  • 2 tablespoons canola oil
  • salt and fresh cracked pepper to taste
  • For Chipotle Mayonnaise:
  • 1 cup light mayonnaise
  • 1 chipotle in adobo
  • 2 tablespoons red wine vinegar
  • 1 tablespoon Dijon mustard
  • 1 tablespoon honey
  • 2 tablespoons canola oil
  • 1/2 teaspoon smoked paprika
  • salt to taste
  • Fresh cracked pepper to taste

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Directions

  1. In a large bowl, combine all of the ingredients for crab cakes, stir well to combine. You can make 8 small crab cakes or 6 medium crab cakes. Set on a plate, cover with plastic wrap and refrigerate for about 30 minutes.
  2. In small bowl combine the rice wine vinegar, key lime juice, chile limon powder, sugar, salt and pepper. Whisk in the oil until well combined, set aside. Combine all the veggies and habanero for slaw in a large bowl, cover and keep chilled. Add the dressing 20 minutes before serving.
  3. In a mini chopper or blender combine all of the ingredients to make the chipotle mayonnaise, blend until smooth, taste for salt. If it gets stuck during blending, add a tiny bit more oil, or water. Transfer to small bowl, cover and keep chilled.
  4. Preheat oven to 350ºF. Heat about ¼ cup olive oil to medium heat in a large saute pan. Remove the crab cakes from refrigerator. Carefully transfer the cakes (4 at a time) to hot oil. Cook for 2 minutes per side, until golden brown. Transfer to baking sheet and continue cooking the rest of crab cakes. Once all done, bake in the preheated oven for 10 minutes.
  5. I like to top the crab cakes with the chipotle mayonnaise and garnish with lemon wedges, chopped cilantro and fresh jalapeño. Serve with slaw or your favorite side dishes.I like to top the crab cakes with the chipotle mayonnaise and garnish with lemon wedges, chopped cilantro and fresh jalapeño. Serve with slaw or your favorite side dishes.
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